Lamb Patties with Tomato and Onion (Lebanese Kefta bil Sayniyeh)

Lebanese seven-spice powder - a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat - flavours the lamb patties as well as the tomatoes in this richly spiced dish from Lebananon.

2 lb ground lamb
½ cup fresh parsley, minced
⅓ cup all-purpose flour, unbleached
2 tsp. dried mint
2 tsp. Lebanese 7 Spice Blend
6 cloves garlic, minced
4 cloves garlic, thinly sliced
1 large white onion, sliced ½" thick
½ large white onion, grated
1 egg
sea salt
black pepper, freshly ground
¼ cup extra-virgin olive oil
1 Tbsp. tomato paste
2 canned whole, peeled tomatoes, crushed by hand
1 stick cinnamon
2 vine-ripe tomatoes, cored and sliced ¼" thick

Mix lamb, parsley, flour, mint, 1 tsp. spice powder, the minced garlic, grated onion, egg, salt, and pepper in a bowl. Divide into twenty-seven 1½ oz balls; form into 2" logs.

Heat 3 Tbsp. oil in an ovenproof 12" skillet over medium-high. Cook logs, turning as needed, until browned, 4-6 minutes; transfer to a plate.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Add remaining oil to skillet; cook sliced garlic and onion until golden, 4-6 minutes. Add remaining seven-spice powder and the tomato paste; cook 2 minutes. Add crushed tomatoes, cinnamon, salt, and pepper; cook until slightly thickened, 3-4 minutes. Stir in reserved lamb logs; top with sliced tomatoes.

Bake until tomatoes are slightly dry, 30-35 minutes.

Makes 6-8 servings.